Roasted Zucchini & Bell Pepper Soup

The Simplest Soup in all the Land 

Makes approximately 2 helpings. This is great as a side paired with your favorite lean protein.

Ingredients:

2 bell peppers (I like the red ones, they’re pretty and not as expensive as the yellow) 

2 zucchini 

1-5 cloves garlic 

1/2-1 yellow onion 

Small nugget of fresh ginger, peeled

Spice is nice: Salt, pepper, cumin & cayenne pepper

Remove the seeds from bell pepper and cut into quarters. Cut the butts off the zucchini and cut into quarters. Peel the onion and cut into big chunks. Leave the garlic cloves in their little papery homes. Toss everything except the garlic with a bit of olive oil and add salt, pepper, cumin and cayenne (if you’re feelin’ spicy). Place all veggies on a baking tray and bake at 375 degrees for 25-30 minutes. 

Remove from oven and as soon as things are cool enough to touch, peel the garlic and toss everything into a powerful blender or food processor. Add a small nubbin of fresh ginger and blend until smooth. Add more seasonings to taste. 

Eat & enjoy!